Ready for a summertime dream? These Surette roasted berries are simple to make and absolutely enchanting on the taste buds. And since it is a dessert made with berries, you won’t feel so bad about going back for seconds (or thirds like I did). The beer chosen for this recipe is Surette, a Provision Saison by Crooked Stave. It is wild aged in oak barrels to create a product that is tart and fruity with a bit of citrus. The sour flavors of Surette combine with the spicy cinnamon and sweetness of the berries to make a dish that is utterly delightful. Happy cooking, eating, and drinking!
2 Pints Raspberries
1 Pints Blueberries
2 Pints Blackberries
3 tbsp Corn Starch
3 tbsp Granulated Sugar
½ tsp Cinnamon
¾ cup Surette by Crooked Stave
Vanilla ice crem for serving
Preheat the oven to 400. Wash off the berries and combine them all in a big bowl.
Sprinkle the sugar on top.
Measure out ¾ cup of Surette, add the corn starch and mix well. Pour the wet mix over the berries and lightly mix.
Next, pour all of those beautiful coated berries into a baking dish. Then, sprinkle the cinnamon on top of that. It may look like a lot at first, but don’t worry, it’ll taste amazing – the cinnamon with the Surette is heavenly. I used a 6×8 dish that was decently deep. If you use a different size, remember that you want about an inch of dish above the berries because as they start to boil, they will rise and I bet you’d like to avoid an extremely messy oven. It will look like there isn’t much liquid compared to the berries but again, as it starts to boil, they will all get soaked in the beer.
Let those little babies cook in the oven for about 45-50 minutes, until they start to break down. Have them cool on the counter for about 10 minutes and then serve with just a tad bit of vanilla ice cream and drink the leftover Surette.